This new advanced volume, which expands Bo Friberg's classic The Professional Pastry Chef, brings up-to-date coverage of advanced baking and pastry techniques to a new generation of pastry chefs and serious home bakers. Like its "sister" volume on the basics (The Professional Pastry Chef: Fundamentals of Baking and Pastry, 2002, 0-471-35925-4), this book, which covers such subjects as modernistic desserts, chocolate work, and sugar and marzipan creations, is designed to meet the needs of today's pastry kitchen. This ...
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This new advanced volume, which expands Bo Friberg's classic The Professional Pastry Chef, brings up-to-date coverage of advanced baking and pastry techniques to a new generation of pastry chefs and serious home bakers. Like its "sister" volume on the basics (The Professional Pastry Chef: Fundamentals of Baking and Pastry, 2002, 0-471-35925-4), this book, which covers such subjects as modernistic desserts, chocolate work, and sugar and marzipan creations, is designed to meet the needs of today's pastry kitchen. This definitive reference features clear explanations, step-by-step how-to photos, and meticulous recipes - all presented in a lively, reader-friendly style.
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Add this copy of The Advanced Professional Pastry Chef to cart. $15.68, fair condition, Sold by Goodwill Books rated 5.0 out of 5 stars, ships from Hillsboro, OR, UNITED STATES, published 2003 by Wiley.
Add this copy of The Advanced Professional Pastry Chef to cart. $24.53, good condition, Sold by SurplusTextSeller rated 5.0 out of 5 stars, ships from Columbia, MO, UNITED STATES, published 2003 by Wiley.
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Add this copy of The Advanced Professional Pastry Chef to cart. $29.99, good condition, Sold by Patrico Books rated 5.0 out of 5 stars, ships from Apollo Beach, FL, UNITED STATES, published 2003 by Wiley.
Add this copy of The Advanced Professional Pastry Chef to cart. $51.22, good condition, Sold by GreatBookPrices rated 4.0 out of 5 stars, ships from Columbia, MD, UNITED STATES, published 2003 by Wiley.
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Good. Sewn binding. Cloth over boards. With dust jacket. 864 p. Contains: Unspecified. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.
Add this copy of The Advanced Professional Pastry Chef to cart. $54.54, new condition, Sold by Read&Dream rated 5.0 out of 5 stars, ships from SAINT LOUIS, MO, UNITED STATES, published 2003 by Wiley.
Add this copy of The Advanced Professional Pastry Chef to cart. $56.60, good condition, Sold by TEXTSHUB rated 5.0 out of 5 stars, ships from Franklin Lakes, NJ, UNITED STATES, published 2003 by Wiley.
Add this copy of The Advanced Professional Pastry Chef to cart. $56.88, good condition, Sold by Book Words rated 3.0 out of 5 stars, ships from Midland Park, NJ, UNITED STATES, published 2003 by Wiley.
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?The Advanced Professional Pastry Chef? is a reference book - an advanced pastry textbook - and as such is a very handy book to have in your kitchen. It provides a wealth of quality information and a wide range of basic techniques with very practical applications, especially for a beginner without formal training in culinary arts. I have bought this book as a gift for friends who are just starting to cook.
It is a mini-encyclopedia of pastry, covering a wide array of topics: decorated cakes, frozen and plated desserts, weight and measurement conversions, how to temper chocolate, trace drawings for decorations, step-by-step tutorials, even contract templates and wedding cake techniques. And that is only scratching the surface.
The recipes all work, but they are not to my personal taste, as they are a bit old-fashioned. Quite often I will refer to this book as a reference, as a starting point, and I will adapt the recipe for my own use.
Every cook should have a book like this on their shelf, as it is very useful - I could go back to it a hundred times and always find something new, as it covers such a wide range of material. While it is not particularly inspirational, it has lots of value, especially to newer cooks, and as such is recommendable
